Chinese Chicken & Broccoli

Category: Entrées
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 large head of broccoli, crowns only, cut into bite-sized pieces
  • 1 tablespoon vegetable oil

Marinade:

  • 3 grams sugar (1 tsp)
  • 2 grams baking soda (1/2 tsp)
  • 4 grams cornstarch (2 tsp)
  • 15 ml water (1 tbsp)
  • 15 ml reduced-sodium soy sauce (1 tbsp)
  • 23 ml vegetable oil (2 tbsp)

Sauce:

  • 15 grams flour (2 tbsp)
  • 25 grams (2 tbsp) sugar
  • 2 grams molasses
  • 75 ml reduced-sodium soy sauce (1/4 cup + 1 tbsp)
  • 15 ml rice vinegar (1 tbsp)
  • 30 ml water (2 tbsp)
  • 14 ml vegetable oil (1 tbsp)
  • 1 gram garlic powder (1/2 tsp, or 4 cloves garlic, minced)
  1. Mix the marinade ingredients in a small bowl – pour oven chicken.
  2. Marinate the chicken while preparing the sauce and broccoli. Steam broccoli for just 3 minutes – set aside.
  3. In a small bowl, whisk together the sauce ingredients.
  4. In a wok or large skillet over medium-high heat, heat 1 tablespoon vegetable oil.
  5. Add chicken with its marinade and a 1/4 cup (about half) of the sauce mixture. Sauté until chicken is golden brown, stirring frequently.
  6. Add remaining sauce and the steamed broccoli. Cook for 2 minutes to thicken sauce or until broccoli is tender, but still crisp. For a thinner sauce, add about 1 tablespoon of water at a time until desired thickness has been reached.

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Published Sep 09, 2014 and last updated Nov 07, 2018.

Chicken Stir-Fry

Category: Entrées
  • 3 whole chicken breasts, medium dice (bite size)
  • 1/2 teaspoon sesame oil (plus extra to drizzle over chicken)
  • 1/4 cup soy sauce (plus extra to drizzle over chicken)
  • 3 tablespoons sugar
  • 1/2 cup chicken broth, divided
  • 2 teaspoons (rounded) arrowroot
  • 3 tablespoons peanut oil, divided
  • 1 whole medium onion
  • 1 whole bell pepper, medium dice
  • 2 cloves garlic
  • 2 tablespoons fresh ginger, minced
  • 10 whole white mushrooms, sliced
  • 1 can/jar baby corn, cut into bite size pieces
  • 1 teaspoon rice vinegar
  • 1/4 cup cilantro, chopped

Other ideas: broccoli, snow peas, water chestnuts, green onions, cashews.

  1. After cutting meat into chunks, drizzle with a bit of soy sauce and sesame oil. Set aside.
  2. Prepare all vegetables and have them ready.
  3. Mix ½ cup soy sauce with sugar. Stir together and set aside.
  4. Mix ¼ cup chicken broth with arrowroot. Stir together and set aside.
  5. Measure an additional ¼ cup chicken broth. Set aside.
  6. To begin stir fry, heat skillet or wok over high heat. When it’s hot, drizzle in 2 teaspoons peanut oil.
  7. Add meat to skillet and fry quickly, stirring around for 2 to 3 minutes. When brown and just cooked through, remove to a separate bowl.
  8. Add additional 1 tablespoon peanut oil to same skillet. Throw in onions and cook for 1 minute.
  9. Add red bell pepper and cook for 30 seconds.
  10. Add garlic and ginger. Stir.
  11. Add mushrooms and stir. Cook for 45 seconds.
  12. Add baby corn. Stir.
  13. Pour in ¼ cup chicken broth and soy sauce/sugar mixture.
Read more...

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Published Jul 18, 2014

Meatballs

Category: Meats
  • 1 1/2 pounds ground turkey
  • 1 large egg, beaten
  • 1 cup Italian bread crumbs
  • 1 medium onion, finely diced
  • 4 cloves garlic, crushed and minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup grated Parmigiano or Romano cheese
  • Kosher salt and black pepper to taste
  1. Preheat oven to 450º F.
  2. Mix all ingredients in a bowl.
  3. Roll mixture into 1-ounce (30 grams) balls and space equally on a nonstick baking sheet.
  4. Bake until internal temperature reaches 165° (about 12 minutes).

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Published Nov 07, 2013

Chicken Noodle Soup

Category: Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, sliced
  • 2 celery ribs, diced
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 handful fresh flat-leaf parsley, finely chopped
  • 2 quarts chicken stock
  • 8 ounces egg noodles
  • 1 1/2 cups cooked chicken, shredded
  • Kosher salt and freshly ground black pepper to taste
  1. Heat the oil in a stock pot over medium heat.
  2. Add the onion, garlic, carrots, celery, parsley, thyme and bay leaf. Cook and stir until the vegetables are softened but not browned (five or six minutes).
  3. Add the stock and chicken; bring to a boil.
  4. Add noodles and simmer until the noodles are done. If adding dumplings, put them in now.
  5. Season with salt and pepper.

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Published Nov 05, 2013 and last updated Nov 07, 2018.

Chicken Stock

Category: Soup
  • 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
  • 3 quarts cold water
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • 1/4 bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  1. Combine all ingredients in a stock pot, using only enough cold water to cover the chicken.
  2. Simmer, partially covered, until the chicken is done (about 1-1.5 hours).
  3. Skim off any impurities that rise to the surface.
  4. Add a little more water if necessary to keep the chicken covered while simmering.
  5. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  6. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Makes about two quarts.

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Published Nov 05, 2013 and last updated Nov 07, 2018.

Dumplings

Category: Entrées, Soup
  • 2 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 Tbsp butter (softened)
  • 1 cup milk
  1. Combine all ingredients in a medium bowl. Mix well with a fork.
  2. Drop dumplings into hot soup or stew by rounded tablespoons.
  3. Simmer, covered, for about 10 minutes.

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Published Nov 05, 2013

Swedish Meatballs

Category: Entrées, Meats
  • 2 slices fresh white bread
  • 1/4 cup milk
  • 3 tablespoons clarified butter, divided
  • 1/2 cup finely chopped onion
  • A pinch plus 1 teaspoon kosher salt
  • 1.5 lbs. ground turkey
  • 2 large egg yolks
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup all-purpose flour
  • 3 cups chicken or turkey stock
  • 1/4 cup heavy cream

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in bowl of a stand mixer along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

Add the ground turkey, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions to the bread and milk mixture. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan Read more...

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Published Sep 17, 2013 and last updated Aug 28, 2021.

Chicken & Dumplings

Category: Entrées, Meats
  • 5 cups chicken stock
  • 2 Tbsp butter
  • 2 tsp poultry seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • ½ tsp black pepper
  • 1 lb boneless, skinless chicken breast
  • 1 cup flour
  • 3 cups milk
  • 2 cups frozen peas and carrots

Dumplings:

  • 2 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 Tbsp butter (softened)
  • 1 cup milk
  1. Cut chicken breasts in half and boil in water until cooked through.
  2. Meanwhile, combine chicken stock, butter and seasonings in a large wide pot and bring to a boil.
  3. Once cooked, cut chicken into bite-size pieces and stir into the pot.
  4. Combine/shake flour and milk and slowly stir into pot. Add frozen vegetables and re-cover.
  5. Combine dumpling ingredients in a medium bowl; mixing well with a fork.
  6. Drop dumplings into stew by rounded tablespoons.
  7. Reduce heat to simmer; cover and cook 10 minutes.

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Published Jul 30, 2013 and last updated Jan 05, 2023.

Chicken Fajitas

Category: Entrées, Meats
  •  1/3 c coarsely chopped fresh cilantro
  •  2 medium garlic cloves, finely chopped
  •  1/2 t chili powder
  •  1/2 t ground coriander
  •  1/2 t ground cumin
  •  Juice of 1 medium lime (2 T)
  •  3 T olive or vegetable oil
  •  1 lb boneless, skinless chicken breasts, sliced into strips
  •  salt
  •  black pepper
  •  1 medium bell pepper
  •  1 medium red onion
  •  8 (6-inch) tortillas
  •  Toppings (guacamole, salsa, sour cream, cheese, rice, etc.)
  1. Place spices, cilantro, garlic, lime juice, and 2 T of the oil in a dish and whisk to combine. Add the chicken and turn to coat with the marinade. Cover and refrigerate overnight.
  2. Grill chicken over medium heat,  season with salt and pepper, and cook undisturbed until well browned on the bottom.
  3. Heat a dry pan over medium heat for tortillas.
  4. Toss onions and peppers with 1 T oil, then add to chicken. Continue cooking, stirring occasionally, until chicken is cooked and onions and peppers are slightly browned.
  5. Heat tortillas for about 10 seconds per side; stack inside clean towel to keep warm.

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Published Jul 09, 2013 and last updated Nov 07, 2018.